Giant Ferrero Rocher Cake

I recently had so much fun making a Ferrero Rocher Dessert Bowls for you guys and you LOVED them! I wanted to bring you something even bigger, and maybe I went too big because I went GIANT (just kidding, there’s no such thing as a dessert that’s too big.)! That’s right, for today’s recipe, I’m going to be showing you how to make a Giant Ferrero Rocher Cake!

If you’ve never worked with a giant cupcake before, I’ll take you to the right place! Giant desserts are my specialty, but I’m an expert at the giant cupcake. Click here to learn everything you need to know about giant cupcakes!

Instructions:

Preheat a moderate oven (175°C/350°F).

Spread hazelnuts on a baking sheet lined with parchment paper. Place in a moderate oven for 15 minutes.

Use a serrated knife to carve up your giant cupcake. With the top half of the giant cupcake, round off the top so that it resembles the shape of the top of a Ferrero Rocher. Flip it over, and cut the base so that it’s level and flat.

Trim the side edges off from the bottom half of the giant cupcake, and cut that bottom piece in half. Level off the top of the bottom half piece of the giant cupcake.

Smear a small spoonful of melted chocolate to the bottom of a cake plate. Then, lift the chocolate cake case and place it over that melted chocolate.

Have a piping bag filled with Nutella at the ready, and cut off a generous tip with a pair of scissors. Pipe the bottom of the chocolate cake case with Nutella. Place the bottom half of the base section of the giant cupcake in the case.

Use a circle cutter to core out part of the base section. Do not core out the center to the very bottom of the cake. Place another layer of Nutella over that base layer.

Take your hazelnuts out of the oven. Shake the tray. Once the hazelnuts cool down, rub off the skin from the hazelnuts.

With the top half of your base layer, core out the entire center all the way through. Carefully place that on top of the chocolate case.

Use a serrated edge knife to trim the top of the cake so that it doesn’t go higher than the case.

Fill the center core with Nutella. Then, add some hazelnuts. Fill with more Nutella, add more hazelnuts, and so on…

Swirl Nutella onto the top of the cupcake base. Set aside.

Coat the top of the cupcake with Nutella. Use an offset spatula to smooth out the Nutella. Place a couple of whole hazelnuts directly into the Nutella spread, and also sprinkle crushed hazelnuts all over the top.

Transfer the top of the giant cupcake to the freezer for 15 minutes.

In a small container with a few drops of alcohol, add Luster Dust and mix it together to form a paste. Paint on two gold stripes towards the top of the chocolate case.

Take your top cupcake half out of the freezer. Place on a cooling rack with a baking sheet with parchment paper underneath.

Pour the melted chocolate directly over the top of the cupcake. Give it a few hard taps on the bench.

Slide an offset spatula under the top half cupcake to help transfer it to the rest of the cupcake pieces. Place neatly on top of the cupcake case.

Once set, press down on the top of the cupcake. If there are gaps between the top of the cupcake and the case, place melted chocolate into a snap seal bag and pipe chocolate to fill the gaps.

Brush the Luster Dust over the top of the cupcake in a circular motion. Cover the entire top of the cupcake to look like foil.